Oat-Grain Blueberry Pancakes
Oat grain flour can be hard to track down - Bob's Redmill makes it and I usually find it at Whole Foods.
Oat grain flour can be hard to track down - Bob's Redmill makes it and I usually find it at Whole Foods.
- Carbohydrate 27.0819325 g
- Cholesterol 4.536 mg
- Fat 4.256405 g
- Fiber 3.08775001847744 g
- Protein 8.52528 g
- Saturated Fat 1.2225385 g
- Serving Size 1 1 Serving (143g)
- Sodium 397.12025 mg
- Sugar 23.9941824815226 g
- Trans Fat 0.5544065 g
- Calories 180 calories
Step-by-step
- Heat up an electric frying pan or griddle until it is very hot and spray with cooking spray.
- In mixing bowl, combine oat flour, baking soda and salt and mix well.
- Add lightly beaten egg white, buttermilk and vanilla extract and stir to combine. Mix in blueberries.
- Pour onto griddle in 1/8 cup measures and allow the edges to firm up. These will not bubble like regular pancakes, you will want to flip them when the edges become opaque. Cook time will be approx 2 minutes per side.
- Serve with sugar-free or calorie free (Walden Farms makes a good one) pancake syrup.
Swapping whole-grain oat flour for all-purpose flour removes standard gluten development, yielding a structurally delicate pancake that requires careful handling. Without wheat gluten to trap expanding carbon dioxide, this batter relies entirely on the reaction between baking soda and reduced-fat buttermilk to achieve a light interior. Using frozen blueberries directly from the bag without thawing prevents excess moisture from bleeding into the batter, which would otherwise create heavy, wet spots.
Thermal Control and Griddle Management
An electric frying pan or griddle offers the precise temperature control needed here, unlike standard stovetop burners that create uneven hot spots. Heat the surface until it reaches a stable 375 degrees Fahrenheit before portioning the batter in 1/8-cup measures. Because oat flour contains less starch than refined wheat, these cakes will not produce the characteristic surface bubbles associated with traditional pancakes. Watch the perimeter instead; flip the cakes precisely when the edges turn opaque and firm up, which generally takes about two minutes. Cook the second side for an additional two minutes until golden brown.
- If the griddle is too hot, the exterior burns before the interior sets.
- Overmixing the batter destroys trapped air, producing dense results.
- Thawing frozen blueberries releases excess liquid that ruins the batter consistency.
